A childhood favourite and classic Greek winter dish: lahanodolamdes (cabbage dolma). A ‘dolma’ is a leaf parcel stuffed with a filling of spiced rice or a rice/meat mixture - variations are popular throughout the Caucasus and Middle East. A Greek ‘lahano-dolmas’ uses white cabbage and a lemon/egg mix (avgolemono) to thicken the sauce. Making the little leaf parcels is fiddly and time-consuming though, so my (full-time working) mum used to do this 'lazy' version. Ingredients:

Looking for a cabbage-pleasing recipe, I ended up improvising with anchovies and garlic. I had no idea this would turn out so tasty!

It's day 5 and we still have one last leafy green item to use up - a green cabbage! I'm getting a bit worried it may be past its best - as Natalie explained untreated veg wilt a lot quicker than the treated supermarket versions we may have come to regard as normal. Still, our cabbage head looks fresh and 'squeaky' once I remove the outer leaves. Green cabbage... well, that's something I would not normally choose to cook. No idea why, as I can't say I dislike it. But I actuall